Wednesday, July 10, 2024

Brownsville General Store Sour Cream Lemon Pie



1 cup granulated sugar

1/4 cup cornstarch

1 1/4 cups milk ( used whole milk)

3 egg yolks - slightly beaten

1 teaspoon lemon peel

1/3 cup fresh lemon juice

1/4 cup butter

1 cup sour cream

1 baked pie shell


Combine sugar, cornstarch, lemon zest, lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.

Cook ingredients under low to medium heat. Stir the mixture  until the filling thickens. This takes about 10 minutes or so. The filling will get thick, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is fully incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.

This recipe is really good and easy to make. I know my pie crust looks awful but it was tasty 😋

Need to make this when the lemons from my tree ripen.


  1. Hey there..Myra again. Not sure I would make this, but it sounds good.
    There is a recipe I wanted to give you to try. Will search through my pile and pass it on. I am hoping my posts are getting on here as Anonymous

    1. I usually don’t make pies but I have lots of lemon juice left from my last crop of lemons. Needed to clean out the freezer. There’s another pie I also want to try. Send me the recipes and if it’s something that looks good I’ll make it